Shakshuquiche

Shakshuka is a dish which Sunny and Meeta taught us: They had learnt it from an Israeli friend. Essentially, you poach eggs on a mush of cooked tomatoes, onion, garlic and herbs and green chillies.

Shakshuquiche is our variation which was tried out yesterday for tiffin.

Recipe:
For the pastry: 2/3 cup til oil, 2/3 cup water, salt, 2 cups whole wheat flour.
Briskly mix oil, water and salt. Add the flour and quickly mix with your fingertips into a dough. Keep aside for a couple of minutes. Then line your pastry dish (bottom and wall) with the dough, pressing and spreading with your fingertips.

For the filling: 4 or 5 tomatoes, 1 large onion, 5 cloves of garlic, coriander leaves, 4 tablespoons of milk, salt and pepper, 4 eggs. (We left out the green chillies because of the kids, and added milk instead)
Chop all the vegetables. Add salt and pepper and put it on the pastry. Add the milk. Make four wells in the mixture, and break an egg into each well. Bake for 50 minutes at 180 C. (In the solar cooker, it will take three hours).

Cheers!

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2 Responses to “Shakshuquiche”

  1. Madhu Says:

    sounds yummy.. will try my variation of this recipe (as i am not a big fan of under-cooked or runny eggs) – with cheese or paneer instead of the eggs.

    so you dont have to pre-bake the pastry? that’s a huge time-saver. one of my recipes involves pre-baking.

    also, you casually mention “add the milk” – means just pour it over the veggies and pastry – no mixing?

    -m.

  2. sunder and sonati Says:

    The eggs are well cooked, not runny/undercooked. But cheese or paneer would taste fine, too

    The pastry is not pre-baked.

    The milk was just poured, in our version, but it can be mixed as well.

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